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INDONESIA
Jurnal Sains dan Teknologi Pangan
Published by Universitas Halu Oleo
ISSN : -     EISSN : 25276271     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JURNAL SAINS DAN TEKNOLOGI PANGAN (JSTP) (e-ISSN: 2527-6271) merupakan "Open Acess Publications" yang diterbitkan oleh Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian Universitas Halu Oleo, dengan fokus dan ruang lingkup berupa: Teknologi Pengolahan pangan, bioteknologi pangan, keamanan pangan, mikrobiologi pangan, kimia pangan dan teknologi industri pangan.
Arjuna Subject : -
Articles 708 Documents
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FORMULASI DAN KARAKTERISASI PERMEN JELLY DARI BUAH PALA DAN RUMPUT LAUT Ferdin, Ferdin; Tamrin, Tamrin; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Sains dan Teknologi Pangan Vol 4, No 3 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (555.869 KB) | DOI: 10.33772/jstp.v4i3.7199

Abstract

ABSTRACT             This study aimed to determine the jelly candy formulation of nutmeg extract and seaweed, organelloptic characteristics and nutritional value. This study used a Completely Randomized Design (CRD) with five variations in the treatment of addition of nutmeg extract and seaweed. Data were analyzed using ANOVA variance. The results showed that the interaction treatment of nutmeg juice formulation and seaweed pulp had a very significant effect on the organelloptic assessment of the color, aroma, taste and texture of jelly candy. Water, ash, fat, carbohydrate, glucose and crude fiber contents of candy were 1.98%, 0.17%, 12.04%, 9.08% and 10.08%, 10.59%, respectively. Based on the organoleptic assessment of jelly candy products can be accepted (preferred) by panelists and had nutritional value in accordance with Indonesian national standards (SNI 3574.2-2008).Keywords: nutritional value,  organeloptic, nutmeg, candy jelly, seaweed.           ABSTRAKPenelitian ini bertujuan untuk mengetahui formulasi permen jelly dari sari buah pala dan rumput laut dan karakteristik organeloptik serta nilai gizi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima variasi perlakuan penambahan sari buah pala dan rumput laut. Data dianalisis menggunakan sidik ragam ANOVA. Hasil penelitian menunjukkan bahwa perlakuan interaksi formulasi sari buah pala dan bubur rumput laut berpengaruh sangat nyata terhadap penilaian organeloptik warna, aroma, rasa dan tekstur permen jelly. Kadar air, abu, lemak, karbohidrat, glukosa dan serat kasar permen berturut-turut yaitu 1.98%, 0.17%, 12.04%, 9.08% dan 10.08%, 10.59%. Berdasarkan penilaian organoleptik produk permen jelly dapat diterima (disukai) oleh panelis dan memiliki nilai gizi sesuai dengan standar nasional Indonesia (SNI 3574.2-2008).Kata kunci: nilai gizi, organeloptik, pala, permen jelly, rumput laut.  
PENGARUH SUHU DAN LAMA PEMANASAN TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN PENILAIAN ORGANOLEPTIK AIR KELAPA KEMASAN Amanda, Ikko Putri; tamrin, tamrin; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 4, No 2 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (740.704 KB) | DOI: 10.33772/jstp.v4i2.7122

Abstract

ABSTRACT                     This study aimed to determine the effect of heating temperature on the physical, chemical, and organoleptic characteristics of packaged coconut water. This research was conducted based on Randomized Block Design (RBD) with 2 factors, the first factor was heating temperature of 85 °C (S1) and 95 °C (S2). Meanwhile, the second factor was heating duration of 25 minutes (L1) and 35 minutes (L2). Each treatment was repeated 6 times to produce 24 experimental units. The variables observed were sensory assessment and chemical content of coconut water. The results show that in sensory assessment, the product favored by panelists was S2L2 treatment (heating temperature 95 oC for 35 minutes) with average color, aroma, and test scores of 4.02 (like), 3.95 (like), and 4.01 (like). The selected coconut water product had a glucose level of 2.69%, a pH value of 5.90 (weak acid), a total microbial of 4.0 x 103 cfu, a total dissolved solid of 11.58%, and a viscosity level of 12.99%. Based on the organoleptic assessment, the product can be accepted (favored) by panelists and meet SNI standards.     Keywords:coconut water, heating temperature, heating time, sensory value. ABSTRAK                Penelitian ini bertujuan untuk mengetahui pengaruh suhu pemanasan terhadap karakteristik fisik, kimia dan organoleptik air kelapa kemasan. Penelitian ini dilakukan berdasarkan Rancangan Acak Kelompok (RAK) dengan 2 Faktor, factor pertama adalah suhu pemanasan 85°C (S1) dan suhu 95°C (S2). Faktor kedua yaitu lama pemanasan 25 menit (L1) dan 35 menit (L2), setiap perlakuan di ulang sebanyak 6 kali sehingga menghasilkan 24 unit percobaan. Variabel yang diamati adalah penilaian sensori dan kandungan kimia air kelapa. Hasil penelitian menunjukkan bahwa penilaian sensori terpilih oleh panelis terdapat pada perlakuan S2L2 (suhu pemanasan 95oC selama 35 menit) dengan skor penilaian terhadap warna dengan rerata 4,02 (suka), aroma dengan rerata 3,95 ( suka), dan rasa dengan rerata sebesar 4,01 (suka). Produk air kelapa pada perlakuan terpilih memiliki kadar glukosa 2,69%, nilai pH 5,90 (asam lemah), total mikroba 4.0 x 103 CFU, total padatan terlarut 11,58%, dan tingkat viskositas 12,99%. Berdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelis dan memenuhi standar SNI.    Kata kunci: air kelapa, suhu pemanasan, lama pemanasan, nilai sensori.  
PENGARUH LAMA DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK ORGANOLEPTIK, AKTIVITAS ANTIOKSIDAN DAN KANDUNGAN KIMIA TEPUNG KULIT PISANG AMBON (Musa Acuminata Colla) Cahyani, Sri; tamrin, tamrin; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 4, No 1 (2019): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.045 KB) | DOI: 10.33772/jstp.v4i1.5637

Abstract

ABSTRACTThe purpose of this study was to study the effect of duration time and temperature on organoleptic characteristics, antioxidant activity and chemical content of Ambon banana peel flour. This study used a completely randomized design (CRD) of two factors. The first factor was the duration time of drying namely L1 (4 hours), L2 (5 hours) and L3 (6 hours). The second factor was the drying temperature namely S1 (500°C), S2 (600°C) and S3 (700°C). The results showed that the interaction treatment of duration time and temperature of drying had a very significant effect on organoleptic characteristics which included color and texture but was not significantly effect on taste and aroma. The selected treatment was obtained at 6 hours of drying time and drying temperature of 600°C (L3S2). The antioxidant activity of Ambon banana peel flour in the selected sample showed an IC50 value of 1093.33ppm (very weak). The water, ash and crude fiber contents of the L3S2 samples were 8.63%, 7.96% and 10.74%. The result showed that duration time and temperature of drying can be effected on organoleptic characteristics, antioxidant activity and chemical contents of ambon banana peel flour.Keywords: Banana peel flour, Organoleptics, Antioxidant Activities, chemical content. ABSTRAK            Tujuan penelitian ini untuk mempelajari pengaruh lama dan suhu pengeringan terhadap karakteristik organoleptik, aktivitas antioksidan dan kandungan kimia tepung kulit pisang ambon. Penelitian ini menggunakan Rancangan Acak  Lengkap  (RAL) dua faktor. Faktor pertama yaitu lama pengeringan L1 (4 jam), L2 (5 jam) dan L3 (6 jam). faktor kedua adalah suhu pengeringan S1 (500C), S2 (600C) dan S3 (700C). Hasil penelitian menunjukkan bahwa perlakuan interaksi lama pengeringan dan suhu pengeringan berpengaruh sangat nyata terhadap karakteristik organoleptik yang meliputi warna dan tekstur sedangkan tidak berpengaruh nyata terhadap rasa dan aroma.Perlakuan terpilih diperoleh pada lama pengeringan 6 jam dan suhu pengeringan 600C (L3S2). Aktivitas antioksidan tepung kulit pisang ambon pada sampel terpilih menunjukkan nilai IC50 yaitu sebesar 1093,33ppm(sangat lemah). Kadar air, abu dan serat kasar sampel L3S2 yaitu 8.63%, 7.96% dan 10,74%. Hasil pengujian menunjukkan bahwa lama dan suhu pengeringan dapat berpengaruh terhadap karakteristik organoleptik, aktivitas antioksidan dan kandungan kimia tepung kulit pisang ambon.  Kata kunci :Tepung kulit pisang ambon, organoleptik, aktivitas antioksidan,kandungan kimia.
DAYA TERIMA DAN ANALISIS KANDUNGAN GIZI COOKIES BERBASIS TEPUNG DAUN KELOR (Moringa Oleifera L.) DAN TEPUNG KACANG MERAH (Phaseolus Vulgaris L.) Erniyanti, Erniyanti; ansharullah, ansharullah; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 4, No 3 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (689.882 KB) | DOI: 10.33772/jstp.v4i3.7197

Abstract

ABSTRACTThe purpose of this study was to determine the effect of cookies formulation of Moringa leaves (moringa oleifera L.) and red bean flour (Phaseolus vulgaris L.) on the organoleptic values and nutritional value. This study used a completely randomized design (CRD) consisting of 6 treatments. The variables observed consisting of organoleptic characteristics (color, flavor and texture) and nutritional value (moisture content, ash content, protein content, fat content and carbohydrate content). Water, ash, protein, fat and carbohydrate contents of selected cookies were namely 5.82%, 1.41%, 17.03%, 13.27% 62.38%, respectively. The more addition of Moringa leaf flour and red bean flour had an effect on the increasing of moisture, ash, protein, and fat contents. Based on organoptic assessment, can be accepted (preferred) by panelists. Keywords: Moringa Leaf Flour, Red Bean Flour, Cookies                                  ABSTRAKTujuan pnelitian ini yaitu untuk mengetahui pengaruh formulasi  cookies tepung daun kelor (moringa oleifera L.) dan tepung kacang merah (Phaseolus vulgaris L.) terhadap nilai organoleptik dan kandungan nilai gizi. Penelitian ini menggunakan rancangaan acak lengkap (RAL) yang terdiri 6 perlakuan. Variabel yang diamati terdiri dari karakteristik organoleptik: warna, aroma rasa dan tekstur dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat). Kadar air, kadar abu, kadar protein,  kadar lemak dan karbohidrat cookies terpilih berturut-turut yaitu 5.82%, 1,41%, 17.03%, 13.27% 62.38%. Semakin banyak penambahan tepung daun kelor dan tepung kacang merah maka berpengaruh terhadap peningkatan kadar air, kadar abu, kadar protein, dan kadar lemak. Berdasarkan penilaian organoptik, cookies dapat diterima (disukai) oleh panelis.Kata Kunci: Tepung Daun Kelor, Tepung Kacang Merah, Cookies. 
ANALISIS NILAI TAMBAH AGROINDUSTRI CACING KACANG (Sipuncula Sp) DI DESA LEMOEA KABUPATEN BUTON UTARA Izwar Akbar, Laode Muhammad; Karimuna, La; Herdiansyah, Dhian
Jurnal Sains dan Teknologi Pangan Vol 4, No 4 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v4i4.9014

Abstract

ABSTRACT This study aims to calculate the added value of the bean worm agroindustry and find out the process of producing bean worm agroindustry, in Lemoea Village, North Buton Regency. The process of processing peanut worms in the household industry Lemoea village has 8 stages of peanut worm processing, namely the supply of raw materials, measurement, stabbing, washing, boiling, oven, drying, dry (half-finished) bean worms. The analytical method used in this study is qualitative and quantitative methods, qualitative methods are used to describe the characteristics of the bean worm agroindustry business, while the quantitative method is used to analyze the added value of the bean worm agroindustry (sipuncula sp). The results showed that the processing of household industrial bean worms in Lemoea Village yielded an additional value of Rp.117,495/kg of raw material. So the added value created by the processing activities of this bean worm is Rp.117.495/kg of raw material and can be beneficial for household industry bean worm processors in Lemoea Village, Kulisusu District, North Buton Regency. Keywords: Bean worms (Sipuncula sp), Processing Process, Added Value ABSTRAK Penelitian ini bertujuan untuk menghitung nilai tambah agroindustri cacing kacang dan mengetahui proses produksi agroindustri cacing kacang, di Desa Lemoea Kabupaten Buton Utara. Proses pengolahahan cacing kacang di industri rumahtangga Desa Lemoea memiliki 8 tahap pengolahan cacing kacang, yaitu Penyediaan Bahan Baku, Pengukuran, Penusukan, Pencucian, Perebusan, Pengovenan, Pengeringan, cacing kacang kering (setengah jadi). Metode analisis yang digunakan dalam penelitian ini yaitu metode kualitatif dan kuantitatif, metode kualitatif digunakan untuk mendeskripsikan karakteristik usaha agroindustri cacing kacang, sedangkan metode kuantitaif digunakan untuk menganalisis nilai tambah agroindustri cacing kacang (Sipuncula sp). Hasil penelitian menunjukan bahwa Pengolahan cacing kacang industri rumah tangga di Desa Lemoea menghasilkan nilai tambah sebesar Rp.117.495/kg bahan baku. Jadi nilai tambah yang tercipta dari kegiatan pengolahan dari cacing kacang ini Rp.117.495/kg bahan baku dan dapat menguntungkan bagi pengolah cacing kacang Industri Rumah tangga di Desa Lemoea Kecamatan Kulisusu Kabupaten Buton Utara. Kata kunci: Cacing kacang (Sipuncula sp), Proses Pengolahan, Nilai Tambah
PENGARUH PENAMBAHAN WORTEL (Daucus Carota L.) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI NUGGET O’WATO (Rhynchophorus Ferrugineus) Husni, Ratu Asri Octavianny; ansharullah, ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 4, No 4 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v4i4.9018

Abstract

ABSTRACT The purpose of this research was to study and find out the effect of adding carrots to organoleptic characteristics and nutritional value of O’wato's nuggets. This study used a completely randomized design (CRD) with the addition of carrot P0 control (without adding carrots), P1 (10% carrot addition), P2 (15% carrot addition), P3 (20% carrot addition), P4 (25% carrot addition) ) The observation variables in this study were organoleptic characteristics (color, aroma, texture and taste), and nutritional value (moisture content, ash content, protein content, fat content, carbohydrate content and beta-carotene). Organoleptic assessment data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of carrot treatment had a very significant effect (P <0.05) on the color, texture, and taste of O’wato's nuggets, but it had no significant effect on the aroma of O’wato's nuggets. Selected Nugget O'wato based on organoleptic assessment was found in P3 treatment (20% addition of carrots) with an assessment score on color organoleptic characteristics 4.32 (likes), aroma 3.06 (rather like), texture 3.49 (somewhat like) and taste 3.44 (rather like). The best nutritional values of O'wato nuggets include moisture content, ash content, fat content, protein content, carbohydrate content, and beta-carotene levels with values of 29.91%, 2.06%, 9.13%, 10,86%, 50,29% and 244,706 IU / 100gr. Based on the results of the study, it was reported that O’wato's nugget products with the addition of carrots can be accepted (preferred) by the panelists and have moisture content, ash content and fat content according to SNI standards but protein and β-carotene levels that have not met SNI standards. Keywords: nugget, O’wato, carrot, organoleptic ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan wortel terhadap karakteristik organoleptik dan nilai gizi nugget O’wato. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan penambahan wortel P0 Kontrol (Tanpa penambahan wortel), P1 (Penambahan wortel 10%), P2 (Penambahan wortel 15%), P3 (Penambahan wortel 20%), P4 (Penambahan wortel 25%). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, tekstur dan rasa), dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat dan betakaroten). Data hasil penilaian organoleptik dianalisis menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan wortel berpengaruh sangat nyata (P<0,05) terhadap warna, tekstur, dan rasa nugget O’wato, tetapi berpengaruh tidak nyata terhadap aroma nugget O’wato. Nugget O’wato terpilih berdasarkan penilaian organoleptik terdapat pada perlakuan P3 (Penambahan wortel 20%) dengan skor penilaian terhadap karakteristik organoleptik warna 4,32 (suka), aroma 3,06 (agak suka), tekstur 3,49 (agak suka) dan rasa 3,44 (agak suka). Nilai gizi dari produk nugget O’wato terbaik meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, dan kadar betakaroten dengan nilai berturut-turut yaitu 29,91%, 2,06%, 9,13%, 10,86%, 50,29% dan 244,706 IU/100 g. Berdasarkan hasil penelitian produk nugget O’wato dengan penambahan wortel dapat diterima (disukai) oleh panelis dan memiliki kadar J. Sains dan Teknologi Pangan Vol. 4, No.4, P. 2349-2359, Th 2019 2350 | P a g e J. Sains dan Teknologi Pangan (JSTP) ISSN : 2527-6271 2019 air, kadar abu dan kadar lemak yang sesuai standar SNI tetapi kadar protein dan β-karoten yang belum memenuhi standar SNI. Kata kunci:Nugget, O’wato, Wortel, organoleptik. PENDAHULU
FORMULASI BISKUIT PISANG RAJA (Musa paradisiaca L.) DENGAN SUBSTITUSI TEPUNG BAYAM (Amaranthus hybridus L.) DAN KONTRIBUSINYA TERHADAP ANGKA KECUKUPAN GIZI (AKG) BAGI REMAJA PUTRI Damayanti, Rusna; ansharullah, ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 4, No 4 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (622.778 KB) | DOI: 10.33772/jstp.v4i4.9045

Abstract

ABSTRACT The purpose of this study was to determine the effect of spinach flour substitution in banana biscuits on organoleptic properties, nutritional contents, and its contribution to the nutrition adequacy rates of female adolescens. This research used a Completely Randomized Design (CRD), with 6 treatments, namely: P0 (Control, 0% spinach flour), P1 (2%), P2 (4%), P3 (6%), P4 (8%), and P5 (10%). The research data were analyzed using analysis of variance, and treatment means were separated with Duncan's Multiple Range Test (DMRT) at 95% confidence level. The results showed that the substitution of banana flour and spinach flour had a significant effect on the organoleptic characteristics of color, aroma, and texture, but had no significant effect on the characteristics of organoleptic flavors. The P1 treatment was the most preferred treatment for panelists with preference scores for color, aroma, taste and texture were 3.07 (moderately like), 3.54 (like), 2.73 (moderately like), and 2.99 (moderately like), respectively. The nutritional values of banana biscuits in the chosen F1 treatment, which included water content, ash content, fat content, protein content, carbohydrate content and Fe content, were 4.79%, 1.36%. 11.86%, 9.95%, 70.63% and 1.36%, respectively. The more addition of spinach flour, the higher the contents of ash, water, protein and fat, while the carbohydrate content decreases. Based on the contribution to the AKG, the chosen P1 treatment of banana biscuit contributed energy of 4.13%, protein 3.44%, carbohydrate 5.17%, fat 2.8% and Fe 1.05%. To replace the lost Fe after menstruation, female adolescens need to consume at least 12 pieces of biscuits per day. This biscuit product has fulfilled SNI biscuits. Based on organoleptic assessment, this product is accepted (preferred) by panelists. Keyword AKG, banana biscuits, spinach flour, banana flour. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tepung bayam pada biskuit pisang raja terhadap kualitas penilaian organoleptik, kandungan gizi, dan kontribusinya terhadap angka kecukupan gizi remaja putri. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari enam perlakuan, yaitu: P0 (kontrol 0%), P1 (2%), P2 (4%), P3 (6 %), P4 (8%), dan P5 (10%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis of varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa substitusi tepung pisang raja dan tepung bayam berpengaruh nyata terhadap karakteristik organoleptik warna, aroma, dan tekstur, namun berpengaruh tidak nyata terhadap karakteristik organoleptik rasa. Perlakuan P1 merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, rasa dan tekstur berturut-turut sebesar 3.07 (agak suka), 3.54 (suka), 2.73 (agak suka), dan 2.99 (agak suka). Nilai gizi biskuit pisang raja pada perlakuan terpilih P1, yang meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kandungan Fe, berturut-turut sebesar 4.79%, 1.36%. 11.86%, 9.95%, 70.63% dan 1.36%. Semakin banyak penambahan tepung bayam maka kandungan kadar abu, kadar air, kadar protein dan kadar lemak semakin meningkat sedangkan kadar karbohidrat menurun. Berdasarkan kontribusi terhadap AKG, biskuit pisang raja perlakuan terpilih P1 menyumbang energi sebesar 4,13%, protein 3,44%, karbohidrat 5,17%, lemak 2,8% dan Fe 1,05%. Untuk mengganti Fe yang hilang setelah menstruasi maka remaja putri perlu mengkonsumsi minimal 12 keping biskuit per hari. Produk biskuit ini telah memenuhi standar SNI biskuit dan berdasarkan penilaian organoleptik, produk ini dapat diterima (disukai) oleh panelis. Kata kunci: AKG, biskuit pisang raja, tepung bayam, tepung pisang.
PENGARUH PENAMBAHAN SARI WORTEL (Daucus Carota) Terhadap Nilai Organoleptik dan Kandungan Gizi Sari Nabati Biji Nangka (Artocarpus heterophyllus) Saputra, Zaldi Dwi; FARADILLA, RH FITRI; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (569.725 KB) | DOI: 10.33772/jstp.v4i5.9413

Abstract

ABSTRACT Jackfruit seeds are known to contain lots of nutrients such as carbohydrates, proteins, and energy that are not less large than the fruit, so also the mineral content such as calcium and phosphorus are quite a lot. This encourages the processing of jackfruit seeds in various processed forms. This study aims to study the physical, chemical and organoleptic properties of vegetable extracts of jackfruit seeds with the addition of carrot juice. The expected benefits of this research are providing scientific information that is beneficial for the development of food science and technology, especially regarding the physicochemical and organoleptic properties of vegetable seeds of jackfruit seeds with the addition of carrot juice. This study used a Completely Randomized Design (CRD) consisting of 1 factor, namely the addition of carrot juice (P) consisting of P0 (control) = 0%, P1 = 5%, P2 = 10%, P3 = 15% and P4 = 20%, so get 5 treatments and repeat 3 times, so that it is combined into 15 experimental units. The results of the study showed that the selected treatment of P4 seeds of jackfruit seed product (the addition of 20% carrot juice) with an average color preference of 3.90 (likes), a taste of 3.46 (somewhat like) and a aroma of 3 , 74 (likes). Based on the analysis carried out in general, the addition of 20% carrot juice reduced the viscosity from 2.46 cp to 2.29 cp, increasing the pH from 4.23 to 4.49, raising the water content from 79.82% to 82.39% , increasing protein levels from 2.90% to 4.29% and increasing the content of β-carotene from 1896.92 (IU / 100 ml) to 4998.80 (IU / 100 ml) compared to controls (0% carrot juice). Based on organoleptic assessment, this product can be accepted (preferred) by panelists. Keywords: Jackfruit seeds, carrots, organoleptics, viscosity, crude fiber, protein, β-carotene. ABSTRAK Biji nangka diketahui banyak mengandung nutrisi seperti karbohidrat, protein, dan energi yang tidak kalah besar dibandingkan buahnya, begitu juga kandungan mineralnya seperti kalsium dan fosfor yang cukup banyak. Hal ini mendorong pengolahan biji nangka dalam berbagai bentuk olahan. Penelitian ini bertujuan untuk mempelajari sifat fisik, kimia dan organoleptik sari nabati biji nangka dengan penambahan sari wortel. Manfaat yang diharapkan dari penelitian ini yaitu memberikan informasi ilmiah yang bermanfaat bagi pengembangan ilmu dan teknologi pangan khususnya mengenai sifat fisikokimia dan organoleptik yang dimiliki oleh sari nabati biji nangka dengan penambahan sari wortel. Peneltian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 1 faktor, yaitu penambahan sari wortel (P) yang terdiri dari P0 (kontrol) = 0 %, P1 = 5 %, P2 = 10 %, P3 = 15 % dan P4 = 20 %, sehingga mendapatkan 5 perlakuan dan di ulang sebanyak 3 kali, sehingga dikombinasikan menjadi 15 unit percobaan. Hasil penelitian yang di peroleh menunjukkan bahwa perlakuan terpilih produk sari nabati biji nangka P4 (penambahan sari wortel 20 %) dengan rata-rata kesukaan terhadap warna sebesar 3,90 (suka), rasa sebesar 3,46 (agak suka) dan aroma sebesar 3,74 (suka). Berdasarkan analisis yang dilakukan secara umum, penambahan sari wortel sebanyak 20% menurunkan viskositas dari 2,46 cp menjadi 2,29 cp, menaikan pH dari 4,23 menjadi 4,49, menaikkan kadar air dari 79,82 % menjadi 82,39 %, meningkatkan kadar protein dari 2,90 % menjadi 4,29 % dan meningkatkan kandungan β-karoten dari 1896,92 (IU/100 ml) menjadi 4998,80 (IU/100 ml) dibandingkan kontrol (0 % sari wortel). Berdasarkan penilaian organoleptik, produk ini dapat diterima (disukai) oleh panelis. Kata kunci: Biji nangka, wortel, organoleptik, viskositas, pH, kadar air, serat kasar, protein, β-karoten.
Pemasaran Produk Diversifikasi Pangan Olahan Kaopi Wahyuni, Sri; Sarinah, Sarinah; Wurara, Cedrik Elcid; Rao Pangeran, Andi Muhammad
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (818.455 KB) | DOI: 10.33772/jstp.v4i5.9411

Abstract

ABSTRACT This study aimed to determine the level of sales of kaopi diversified products as a new processed product in the community. This study analyzed product sales trends to determine consumers' preference in the new processed products from kaopi flour. The data of kaopi diversified products’ sales were collected during two weeks after promoting the product through social media such as Facebook, Instagram, and WhatsApp. The results show that consumers were interested to buy kaopi diversified products within the two-week sales period. The tuli-tuli product had the highest sales among processed products of kaopi flour. Thus, it can be concluded that the kaopi flour diversification product was accepted by the public. Keywords: Marketing of kaopi product diversifications, Kaopi Flour Diversification ABSTRAK Penelitian ini bertujuan untuk mengetahui tingkat penjualan produk diversifikasi kaopi sebagai produk olahan baru di masyarakat. Oleh karena itu penting untuk menganalisis trend penjualan produk untuk melihat minat masyarakat terhadap produk olahan baru dari tepung kaopi. Metode penelitian ini adalah mengumpulkan data penjualan produk diversifikasi kaopi selama masa penjualan 2 (dua) minggu setelah melakukan promosi produk melalui media sosial seperti face book, instagram dan whatsApp. Hasil penelitian menunjukkan bahwa trend minat konsumen untuk membeli produk diversifikasi kaopi cukup baik dalam kurun waktu penjualan selama dua minggu. Produk Tuli-tuli memperlihatkan trend penjualan tertinggi diantara produk olahan tepung kaopi. Sehingga dapat disimpulkan produk diversifikasi tepung kaopi dapat diterima oleh masyarakat. Kata kunci:, pemasaran, tepung kaopi, diversifikasi kaopi
PENGARUH PENAMBAHAN TEPUNG KULIT MANGGIS (Garcinia mangostana L.) TERHADAP ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS Salin, Emilia; Karimuna, La; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 4, No 4 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (383.043 KB) | DOI: 10.33772/jstp.v4i4.9015

Abstract

ABSTRACT This study aims to determine the effect of adding mangosteen peel flour to organoleptic , nutritional value and antioxidant activity as a result of adding mangosteen peel flour based on selected organoleptic tests of steamed brownies. This study used a Completely Randomized Design (CRD) with one factor, namely the concentration of mangosteen peel flour treated S0 (0%), S1 (10%), S2 (20%), and S3 (30%). Data were analyzed using Analysis of Variances (ANOVA) and if it had a significant effect on the observation variables, it was followed by the Duncan Multiple Range Test (DMRT) test at the 95% confidence level. The results showed that the treatment of addition of mangosteen peel flour had a very significant effect on the organoleptic aroma, taste and texture, while the effect was not significantly on the organoleptic color. Treatment of S0 (0%), S1 (10%), S2 (20%), and S3 (30%) based on organoleptic assessment of mangosteen peel flour brownies which include color, aroma, taste, and texture obtained values for colors of 3, 71 (likes), aroma 3.51 (likes), taste 4.24 (likes), and texture 3.97 (likes). The highest development ratio results, namely in the S1 treatment the development power of the dough reaches 50%. As well as analysis of nutrient content including water content of 24,82%, ash 1.24%, protein 5.88%, fat 18.41%, carbohydrates 49,23%, crude fiber 14.32% and IC50 of 216.82 ppm . Based on SNI brownies, the product of adding mangosteen peel flour did not meet the standards for water content and protein content because the amount of mangosteen peel flour used was too much but based on the organoleptic assessment, it was acceptable (preferred) by panelists. Keywords : Brownies, mangosteen skin flour. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kulit manggis terhadap organoleptik, nilai gizi dan aktivitas antioksidan hasil penambahan tepung kulit manggis berdasarkan uji organoleptik terpilih brownies kukus. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi tepung kulit manggis perlakuan S0 (0%), S1 (10%), S2 (20%), dan S3 (30%). Data dianalisis menggunakan Analysis of Variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakuan penambahan tepung kulit manggis berpengaruh sangat nyata terhadap organoleptik aroma, rasa dan tekstur, sedangkan berpengaruh tidak nyata terhadap organoleptik warna. Perlakuan S0(0%), S1(10%), S2(20%), dan S3(30%) berdasarkan penilaian organoleptik pada brownies tepung kulit manggis yang meliputi warna, aroma, rasa, dan tekstur diperoleh nilai untuk warna sebesar 3,71 (suka), aroma 3,51 (suka), rasa 4,24 (suka), dan tekstur 3,97 (suka). Hasil rasio pengembangan tertinggi yaitu pada perlakuan S1 daya pengembangan adonan mencapai 50%. Serta analisis kandungan gizi meliputi kadar air sebesar 24,82%, abu 1,66%, protein 5,88%, lemak 18,41%, karbohidrat 49,23%, serat kasar 14,32% dan IC50 sebesar 216,82 ppm. Berdasarkan SNI brownies bahwa produk penambahan tepung kulit manggis belum memenuhi standar untuk kadar air dan kadar protein dikarenakan jumlah tepung kulit manggis yang digunakan terlalu banyak namun berdasarkan penilaian organoleptik dapat diterima (disukai) panelis. Kata kunci: Brownies, tepung kulit manggis. J. Sains dan Teknologi Pangan Vol. 4, No.4, P. 2294-2309, Th 2019 2295 | P a g e J. Sains dan Teknologi Pangan (JSTP) ISSN :

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